>Chewy Peanut Butter Blossoms

My favorite peanut butter cookie recipe has only three ingredients (4 if you add vanilla) and none of those ingredients is flour. These flourless peanut butter cookies only contain peanut butter, sugar, and eggs. Vanilla can also be added for a richer flavor. We have included two versions of the the recipe for these cookies, one using egg whites only and one using a whole egg.

Hershey's "From Scratch" Recipe

Ingredients
- 48 Hershey's Kisses
- 1/2 cup of shortening
- 3/4 cup of creamy peanut butter
- 1/3 cup of granulated sugar
- 1/3 cup of light brown sugar, packed
- 1 egg
- 2 tablespoons of milk
- 1 teaspoon of vanilla extract
- 1-1/2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- Additional granulated sugar (for coating)

Instructions
Preheat oven to 375 degrees F. Unwrap the chocolate kisses. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar and beat until fluffy. Add egg, milk and vanilla and beat well. Stir together flour, baking soda and salt and gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar and place on ungreased cookie sheet. Bake the cookies at 375 degrees 8 to 10 minutes or until lightly browned. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool cookies completely on a wire rack. Makes about 48 cookies.

Hershey's Easy Recipe

Ingredients
- 48 Hershey's Chocolate Kisses
- 1 (14 ounce) can of sweetened condensed milk (not evaporated)
- 3/4 cup creamy peanut butter
- 2 cups of all-purpose baking mix (Bisquick etc)
- 1 teaspoon of vanilla extract
- 1/4 cup (maybe more) of granulated sugar for coating

Instructions
Preheat oven to 375 degrees F. Unwrap the chocolate kisses. Cream the sweetened condensed milk with the peanut butter in a large bowl until blended and smooth Mix in the vanilla. Stir in the baking mix and mix well. Shape the cookie dough into 1-inch balls, roll each ball in in sugar, and place the balls, 2 inches apart, on ungreased cookie sheets.. BAKE: Bake the cookies at 375 degrees 6 to 8 minutes or until lightly browned (do not overbake). Remove them from the oven and immediately press a chocolate piece into the center of each ball. Cool cookies completely on a wire rack . Store them in a tightly covered container. Makes about 48 cookies.

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